OLDE CYPRESS GOLF CLUB MADRID MAIN LEVEL Inspection – February 5, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 56F cold hold, cut lettuce 57F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. **Corrective Action Taken**

Corrective Action TakenStop Sale

Intermediate 3

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed blue object stored in hand wash sink on side food prep station. Operator removed blue object. **Corrected On-Site**

Corrected On-Site

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at side food prep station.

#9Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 5

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Bar.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food onboard bottom shelf. **Corrected On-Site**

Corrected On-Site

#4Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#5Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Hand wash sink at side pastry station and hand wash sink in back food prep area.

Florida Food Watch